[-] dirthawker0@lemmy.world 2 points 1 day ago

Oh, interesting. Never heard of calcium carbide. Thanks for the info!

[-] dirthawker0@lemmy.world 2 points 2 days ago

I'm happy to let it take the time to get its strength, but I am curious about getting it to flower too. Im guessing lots of light and more phosphorus?

[-] dirthawker0@lemmy.world 4 points 2 days ago

I've just started on this journey. After a few false starts that died, I finally got one to root well. The plant is about 8 months old now and looks pretty happy.

[-] dirthawker0@lemmy.world 3 points 4 days ago

Salt meats the night before you cook them. Especially tougher cuts, but salt is good for all cuts.

Browning ground beef really means getting a sear on part of it, not just making it not pink. And split it into batches so that you don't have all the water coming out and boiling the meat instead of searing it.

When baking, weigh ingredients. Most of cooking is art; baking is science.

[-] dirthawker0@lemmy.world 2 points 2 weeks ago

It's got a much thicker texture than your standard yogurt. There's a fair amount of variation in Greek yogurts. Fage is probably the thickest and iirc a little grainy.

[-] dirthawker0@lemmy.world 17 points 3 weeks ago

Made by the same guy who brought you the cyber truck , yeah, I'll pass

[-] dirthawker0@lemmy.world 11 points 1 month ago

So it can notify you when the water has reached the set temperature or the time you set for cooking is up. Which can be handy. However, I found the BT very weak on my Anova and it would lose connection when I went into my home office a mere 25' away, so I stopped using it. There's actually no need for the water to be up to temperature before you put your food in, and food can sit as long as you want; half the point of sous vide is to be able to hold food at temp without overcooking. So you don't really need the timer either.

[-] dirthawker0@lemmy.world 1 points 1 month ago

Thanks ❤️ My mom was the one with the green thumb. She had a backyard full of flowers, flowering shrubs and trees, but I did buy some of the same kinds for my own home to remind me of her.

[-] dirthawker0@lemmy.world 2 points 1 month ago

It's possible. In both my house and my mom's, the plant was/is very close to a window, as close as possible. Mom's was south facing, mine is west, but my window is twice as large as hers. (The top of both windows is about 1.5' from the ceiling but the windowsill is higher on hers.)

[-] dirthawker0@lemmy.world 5 points 1 month ago

I tried propogating cuttings from this one to give to my sister but stopped after 3 failures. I generally can keep plants alive but I think my green thumb consists entirely of stubbornness, not talent. I hope you'll get yours going :)

124

This stephanotis was given to my parents for their wedding in 1961. It bloomed every year for my mom. After she passed in 2019 I took it home and did my best with it. But apparently these plants are notorious for being a bit fussy and resisted all my efforts to get it to flower. Two years ago I read something about how they don't like being rotated, so I stopped doing that and bought a grow light to keep the non-sun side from going bald. That seems to have done the trick. There are about 5 or 6 clusters and this is the first to open up. And yes they smell fantastic!

[-] dirthawker0@lemmy.world 3 points 1 month ago

I hate lugging around that heavy noisy thing, and I don't have pets. I'm a bit shocked at how much hair two humans drop in a week. The robovac runs twice a week and I empty it once a week, and it keeps the more open/obvious spaces looking pretty pristine. Dust on a shiny floor really shows. There are places where it cannot go and those need to be done by me, but they're less visible areas so no need for frequent vacuuming.

16
submitted 7 months ago* (last edited 7 months ago) by dirthawker0@lemmy.world to c/cooking@lemmy.world

Salmon was vacuum sealed a couple months ago but smelled a little burnt and a small amount (1/8" deep x 2" long by 1/4" wide) discolored. I generously cut off the discolored bit but wondering if the rest will taste bad.

Edit: It turned out great! indistinguishable from un freezer burnt.

view more: next ›

dirthawker0

joined 1 year ago